Unagi Recipe

Prepare eel

If eel is whole, ask fishmonger to fillet and remove bones; if you have pre-filleted unagi, rinse briefly and pat dry with paper towels. Trim to even portions (4 pieces of ~250 g each). Lightly score skin side with shallow diagonal cuts to prevent curling.

Make tare (unagi sauce)

In a small saucepan combine 120 ml soy sauce, 120 ml mirin, 60 ml sake, and 60 g granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Lower heat and simmer uncovered for 12–15 minutes until sauce reduces and coats the back of a spoon (about 150–180 ml final volume). If you want a slightly glossier glaze, stir in 1 tbsp honey at the end and remove from heat. Keep warm.

Preheat grill or broiler

Position oven rack 10–15 cm from the broiler element or preheat an outdoor grill to medium-high. If using a broiler, line a baking sheet with foil and oil lightly to prevent sticking. Brush the eel lightly with 1 tsp neutral oil to help prevent sticking.

First cook (optional steaming step)

Traditional kabayaki sometimes includes a steaming step to remove excess fat and soften the flesh. To steam: place eel pieces skin-side down in a steamer basket over simmering water and steam for 6–8 minutes until just tender. Remove and drain. (If you skip steaming, proceed directly to grilling.)

Grill and baste

Place eel skin-side down on the grill or under the broiler. Grill for 3–4 minutes until the skin firms and the flesh begins to brown. Brush the flesh side generously with the warm tare sauce. Flip eel carefully, baste the skin side, and grill another 2–3 minutes. Repeat one more quick baste and grill cycle (total 2–3 bastes) until the eel is glossy, caramelized at the edges, and cooked through (internal temperature ~60–65°C). Watch closely to avoid burning the sugar in the sauce.

Finish

Transfer eel to a cutting board and let rest 2 minutes. Slice each portion into serving-size pieces (typically 1–2 pieces per serving if using rice bowls). Sprinkle lightly with 1 tsp sansho pepper to taste.

Divide 4 cups of steamed short-grain rice among 4 bowls (1 cup rice per bowl). Place a portion of grilled unagi on top of each rice bowl. Spoon any remaining warm tare over the eel and rice for extra flavor.

Garnish with thin nori strips, a sprinkle of sliced scallions if using, and serve pickled ginger or pickles on the side. Provide extra sansho at the table.